Grilling / Smoking / BBQ

Ok, pulling them. 195 degrees (F) in the hottest place I could find. Meat feels like butter when probing it with the temperature probe. 

Will let rest for about an hour and then slice. 😋

Damn, too salty. Sucks to get the rub wrong and not find out till you 10 hours later, but that’s the way it is.  😐

That ratiogang.com guy. EVMavericks #123.

I hope this makes it a little better.

98 $degen

We saved them by scraping off the rub and the shaving off the meat and putting it over nachos. 😋